L'Ami du Chambertin

Made in the village of Gevrey Chambertin, in Bourgogne, France, L'Ami du Chambertin was the invention of Raymond Gaudry in the 1950s. It is a washed rind cheese, made from pasteurized cow's milk.

Produced in a similar way to Epoisses, L'Ami du Chambertin is washed regularly with a brine solution and then, after three weeks of age, finished off with brine containing a substantial quantity of Marc de Bourgogne, a type of brandy. These applications encourage the growth of the bacterium linens culture that gives the cheese its distinctive orange, sticky rind and pungent aroma.

The texture of L'Ami du Chambertin is smooth and creamy and yielding. Flavors are a delicious balance of salt and sweet, milky, lactic notes. There are also hints of spice and bacon.

Sign up for cheese

Say "Cheese"

About Us

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Our Mission

culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.

Company Overview

culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.